Author: Christopher Kimball
Publisher: Little, Brown
ISBN: 9780316493710
Category : Cooking
Languages : en
Pages : 464
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Book Description
The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.
Author: Margaret Brooker
Publisher: IMM Lifestyle Books
ISBN: 9781780092461
Category : Cooking
Languages : en
Pages : 0
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Book Description
Celebrating the diversity and bounty of foods available today, The Cook's Bible of Ingredients is a visual Encyclopedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs present a scrumptious visual gallery of food and food ideas from all over the world. Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and each chapter is introduced by a short thematic essay. This book is an invaluable reference source for anyone who loves to cook or who just loves food.
Author: Paula Deen
Publisher: Simon and Schuster
ISBN: 1416564128
Category : Cooking
Languages : en
Pages : 482
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Book Description
Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-a-kind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen
Author: Jeff Cox
Publisher: Skyhorse
ISBN: 9781634504881
Category : Cooking
Languages : en
Pages : 560
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Book Description
The Organic Cook’s Bible is a much-needed resource that demystifies the array of organic ingredients available and details how to choose, store, and prepare them. An indispensible reference for home cooks, gardeners, and chefs, this book is much more than a produce guide; it also covers meat and poultry, diary and eggs, beans and grains, herbs and spices, and more—organized alphabetically within each section for easy reference. Although organic foods are more readily available than they were just a few years ago, it takes a little effort to go organic in today’s processed world. This book makes it easier, with in-depth descriptions of over 150 organic foods. It explains what makes these foods more flavorful nutritious than their nonorganic equivalents and gives information on nutrition, seasonality, what to look for, storage and preparation, and uses. More than 250 recipes capture the great taste of organic ingredients and add variety to everyday meals, with dishes like Winter Squash Soup with Pumpkin Seeds, Hazelnut-Crusted Pork Loin, and Rhubarb-Huckleberry Pie—many contributed by leading organic chefs. There’s even a special Top Varieties section that lists over 900 of the best varieties of organic and heirloom produce available in the United States. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author:
Publisher:
ISBN: 9781407597393
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: Jeni Wright
Publisher:
ISBN: 9781904760184
Category : Cooking
Languages : en
Pages : 0
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Book Description
All successful cooking - from the simplest to the most complex - depends on the careful selection and correct preparation of i.
Author: Andrew Dornenburg
Publisher: Little, Brown
ISBN: 0316039845
Category : Cooking
Languages : en
Pages : 938
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Book Description
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Author: Anthony F. Chiffolo
Publisher: Greenwood
ISBN: 0313375615
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of recipes for eighteen meals described in the Bible. Each chapter contains a menu, an explanation of the significance of the meal and the foods served, and recipes for each menu item.
Author: Prue Leith
Publisher: Bloomsbury Publishing
ISBN: 9780747527992
Category : Cookery
Languages : en
Pages : 704
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Book Description
This edition of Leith's Cookery Bible is the ultimate reference book & practical manual for everyone from the unskilled novice to the experienced professional. It contains everything anyone could ever need or wish to know in the kitchen.
Author: Bruce Weinstein
Publisher: Little, Brown
ISBN: 0316509701
Category : Cooking
Languages : en
Pages : 546
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Book Description
The ultimate collection of recipes to make real food, real fast -- with hundreds of ways to cook smarter, not harder. The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?" They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great. When dinner is a problem to be solved, this is your cheat sheet.
